A fresh end of summer pesto made with the ingredients found in the garden in this season: green tomatoes and basil. To these add pine nuts, almonds and Parmigiano Reggiano.
Course First course
Keyword pesto, green tomatoes
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
30g(1oz)fresh basil leaves
50ml(1/4cups)extra virgin olive oil
30g(1/3cups)grated Parmigiano Reggiano
Rinse the tomatoes and cut them in chunks. Collect them in the glass of a blender along with garlic, pine nuts and almonds, and blend until you get a thick and fairly smooth sauce. Now add the basil leaves and an ice cube: this will allow you not to overheat the basil to preserve its bright colour. Pour in the extra virgin olive oil and season with salt, then blend until you get a smooth green pesto.
Scrape the pesto into a bowl and add the grated Parmigiano Reggiano, stirring until completely mixed. Taste and season with salt if needed.
Cover the pesto with extra virgin olive oil until ready to use, to prevent it from darkening. You can keep it in the fridge for a day if you want to make it in advance.
Cook the pasta in salted boiling water, drain it al dente and keep a few tablespoons of cooking water aside.
Dress the pasta with the green tomato pesto, softening it some water from the pasta if needed. Toss the pasta and serve it immediately. Enjoy!